Has anyone else noticed that cinnamon commonly contains soy oil these days? Makes me wonder if it always had soy but it just wasn't on the label. Perhaps this is something we should be calling about. (And I've found out that spices often contain undeclared gluten as well.....which would be a problem for both the wheat allergic and people with celiac.) I guess manufacturers add things to ground spices so it doesn't clump together.

[edited to add: I think the info. I got on spices often containing gluten is wrong---anticaking agents are added to spices and theoretically that could mean gluten but in practise companies don't usually add gluten.]

Last edited by Helen on Tue Dec 19, 2006 12:51 am, edited 1 time in total.

I think it's more the issue of cross-contamination. I don't know exactly how spice manufacturers work, but I would imagine that they produce a lot of things on the same lines, so there is greater risk of cross-contamation. It would likely be best to call the manufacturer to see what their policy is with regards to cleaning lines or whether they have peanut/nut products on the same lines as the spice in question.

Just my hunch about what TMcG was talking about with regards to curry spices and nuts...

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